Kitchen Manager

Milwaukee Rep; Milwaukee (WI); On-site; USD 42,000 - 62,000; Full time

Job summary

Milwaukee Rep is seeking a Kitchen Manager to oversee all food production, catering and concessions for the theater. You will develop menus with the Director of Food and Beverage, maintain high sanitation standards, and supervise kitchen staff to ensure quality and cost control.

This role requires strong communication, experience in a fast-paced environment, and the ability to work evenings and weekends. A ServSafe certification is preferred and Microsoft Office proficiency is required.

Qualifications

• High school diploma or GED required.
• ServSafe Manager certification or ability to obtain within 45 days.
• Excellent communication and listening skills; team-oriented.
• High-energy, fast-paced environment; professional demeanor.
• Ability to cost recipes, manage yields and portions.
• Strong data analysis and planning capabilities.
• Understanding COS principles: waste, yields and weights.
• Punctuality and reliable attendance; able to work evenings/weekends.
• Experience with Microsoft Office is required.

Responsibilities

• Hire, supervise and train kitchen staff; provide ongoing feedback.
• Assist in menu planning for restaurant, catering, concessions and events.
• Schedule kitchen staff to meet labor cost goals.
• Approve requisitions and orders for food supplies.
• Maintain sanitation, cleanliness and safety standards.
• Develop standard recipes and portion controls; set prices.
• Assist in budgeting data and cost controls.
• Oversee kitchen operations to maximize productivity and profitability.
• Other duties as assigned.

Skills

Strong communication

Team leadership

Costing recipes

Data analysis

Menu planning

Labor cost management

Attention to detail

Education

High school diploma or GED

ServSafe Manager certification

Tools

Microsoft Office

Job description

ABOUT MILWAUKEE REPMilwaukee Rep is Wisconsin's largest performing arts organization in terms of audiences served and one of the largest professional theaters in the country. Each year, nearly 300,000 people experience a wide range of productions and events, from Broadway musical and Shakespeare to American classics and World Premieres. At Milwaukee Rep, we value inclusion, innovation, collaboration, and quality. Our team plays an important role in advancing our mission to ignite positive change in our community through the transformative power of theater. We are committed to building a diverse and inclusive workplace and encourage candidates from a variety of backgrounds and experiences to apply. While few candidates will meet every qualification listed, we encourage individuals who are excited about the opportunity and believe they can contribute to our success to apply.

Description

Milwaukee Rep is Wisconsin's largest performing arts organization in terms of audiences served and one of the largest professional theaters in the country. Each year, nearly 300,000 people experience a wide range of productions and events, from Broadway musical and Shakespeare to American classics and World Premieres. At Milwaukee Rep, we value inclusion, innovation, collaboration, and quality. Our team plays an important role in advancing our mission to ignite positive change in our community through the transformative power of theater. We are committed to building a diverse and inclusive workplace and encourage candidates from a variety of backgrounds and experiences to apply. While few candidates will meet every qualification listed, we encourage individuals who are excited about the opportunity and believe they can contribute to our success to apply.

Position Summary

The Kitchen Manager (KM) is responsible for all food production including dinner service, special event catering and concessions. This position develops menus in consultation with the Director of Food and Beverage. The KM is also responsible for assisting with food purchase specifications and recipes, achieving the food and labor budget goals for the department, assisting in developing the food and maintaining the highest professional food quality and sanitation standards. Additional responsibilities include training and supervising kitchen staff. This position reports to the Director of Food and Beverage.

Major Duties And Responsibilities Include

• Works with the Director of Food and Beverage to hire, supervise and train new and current kitchen employees including ongoing staff appraisal and feedback to ensure quality and productivity
• Assist in menu planning for restaurant, catering, concessions and special events
• Schedules kitchen staff employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals
• Approves the requisition of products and other necessary food supplies and orders when necessary
• Ensures high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times
• Develops standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling price
• Assists in preparing necessary data for applicable parts of the budget
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Support safe work habits and a safe working environment at all times
• Achieve budget objectives and initiate corrective actions as needed
• Oversee and supervise kitchen staff
• Other duties as assigned

Requirements

QUALIFICATIONS

• High school diploma or GED
• ServSafe Manager level sanitation certification or the ability to obtain certification within 45 days of employment
• Must possess strong communication and listening skills
• High-energy and thrive in a fast-paced environment
• Ability to interact positively with supervisor, management, coworkers, members and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner which is accurate, complete and of high quality
• Ability to assist in creating and accurately costing out recipes utilizing yields and portioning controls
• Ability to conceptualize and analyze data
• Ability to plan and create workflows to achieve consistency with menu items
• Firm understanding of COS principles such as waste, portioning, yields and weights and measurements
• Ability to come to work regularly, on time and to work across a vast diversity of ages, skill and educational/cultural backgrounds, to follow directions, take criticism and to treat co-workers, supervisors and members/guests with respect and courtesy
• Experience with Microsoft Office is required
• This job requires evening and weekend work as its primary hours
• Ability to pass a background check in compliance with local, state and/or federal laws

Physical Demands

While performing the duties of this job, the employee is regularly required to communicate in person by talking and hearing. The employee is regularly required to stand, walk, sit, user hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision and distance vision.